Abdel Hash Housh, chef of Neyla's recipe for Neyla’s chicken kabobs tastes particularly good coming from the wood smoke of a barbecue but is just as delicious cooked under a really hot broiler. The marinades adapts to other meats and fish.

Makes four kabobs.

The marinade:
1 head of garlic, peeled and roughly chopped
3 tablespoons lemon juice
2 teaspoons ground cinnamon
1 tablespoon fresh thyme leaves
1/4 teaspoon allspice
2 cups olive oil
2 tablespoons kosher salt

For the skewers:
2 pounds chicken breast, cut into 1-inch cubes
2 or 3 different seasonal fresh vegetables (Options include whole cherry tomatoes, red onions cut into eighths, button mushrooms cut in two, zucchini cut into 1-inch chunks and red or yellow peppers sliced in 1-inch strips.)

Mix marinade in a blender or food processor, pour over chicken cubes and refrigerate for 24 hours. String chicken cubes on skewers, alternating with vegetables. Grill until the chicken has an internal temperature of 165 degrees and serve with rice.

Neyla, 3206 N St NW, 202 333 6353.

This recipe first appeared in the Northwest, Dupont, Foggy Bottom and Georgetown Current Newspapers.

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